In a medium bowl, combine the grated beet and potato with the onion, bread crumbs, egg, lemon juice and parsley. Season with salt and pepper.
In a large skillet, melt the butter with the olive oil. Form small patties with the beet mixture and place on paper towels to drain. Fry until golden brown, about 2 to 3 minutes per side. Garnish with creme fraiche and chives.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.